I’m Gillian, a culinary and hospitality professional, with more years in the business than I care to remember! My goal is to make experts out of novices and to make hospitality and cooking approachable and dare I say fun?! More About Me
This two ingredient Fermented Cabbage / Sauerkraut is just that. It’s a simple, straightforward way to make Fermented Cabbage (Sauerkraut) from finely shredded cabbage and salt! Fermented Cabbage is ready in less than a week. Eat it raw as a…
This recipe for Apfelstrudel is a melt in your mouth gastronomy experience, with spiced grated apples, currants, and nuts wrapped in puff pastry and finished with powder sugar. This traditional dessert originating in Vienna Austria, became popular as it spread…
This recipe is for a ‘no pound’ pork cutlet that is breaded and then pan fried. Serve it in one of two different styles either Jagerschnitzel / Jaegarschnitzel (Jägerschnitzel) or Wiener Schnitzel. Jagerschnitzel is German and is typically a pork…
This Mushroom Sauce has a mushroom flavor that permeates every droplet of this delicate, creamy Sauce! With no thickener added, this sauce relies on reduction, otherwise known as good old fashioned evaporation. This recipe was specifically created for the Jager…
Rote Grutze served with German Vanilla Sauce and Vanilla Ice Cream.
This authentic, German Vanilla Sauce has a velvety, creamy richness that requires little to no effort to make. It will adorn all your favorite desserts – German or not! German Vanilla Sauce is a mainstay dessert sauce enjoyed not only…
After eating your lacto fermented pickles, a jar of brine, garlic, dill, grape leaf and spices will remain. Pour the brine through a strainer. This brine now has a new identity. It has transformed into – lacto fermented pickle juice!…
Easy to make, delicious and nutritious, these fermented pickles are packed with flavor, probiotics and satisfying crunch. Who knew a dill pickle could be so beneficial to good health? It can be, if its lacto-fermented! Your tastebuds and gut will…
